麦麹および麦みそ熟成過程における遊離糖含有量の変化(ノート)

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概要

• 論文の詳細を見る

• The present investigation was undertaken to see changes of free sugar contents during the maturing process of Mugi-Koji and Mugi-Miso. Free sugar contents in MugiKoji and Mugi-Miso were determind by the use of the application of glucose-oxidase method and the cutting method of paper chromatograms and micro-Bertrand method. During the maturing process of Mugi-Koji and Mugi-Miso fermentation it was shown that Mugi-Koji and Mugi-Miso examined in this investigation showed great decrease in the amount of oligosaccharides (particularly in sucrose) and great increase in glucose. At the last stage of maturing process of Mugi-Koji and Mugi-Miso examined it was shown that the glucose was the major component of the free sugars.

• 社団法人 日本農芸化学会の論文

著者

• 松下 アヤコ

  熊本女子大学

関連論文

• 発芽期および成熟期における蔬菜類器管中の遊離糖類の分布
• 麦麹および麦みそ熟成過程における遊離糖含有量の変化(ノート)

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